Ingredients of Vegetable Paella with Brown Rice
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 bell pepper, chopped
1 zucchini, sliced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup brown rice
1 1/2 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup frozen peas
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges
Salt and pepper, to taste
Instructions for making Vegetable Paella with Brown Rice:
Prepare the Base: Heat the olive oil in a large skillet or paella pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant.
Cook Vegetables: Add the chopped bell pepper, zucchini, mushrooms, and cherry tomatoes to the skillet. Sauté for about 5-7 minutes until the vegetables start to soften.
Incorporate Rice: Stir in the brown rice, ensuring it is well coated with the vegetables and oil.
Season and Simmer: Add the vegetable broth, smoked paprika, turmeric, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Add Peas: Stir in the frozen peas and cook for an additional 5 minutes, until they are heated through.
Garnish and Serve: Remove from heat and sprinkle with chopped parsley. Serve with lemon wedges on the side for a zesty finish.
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